Hearty Winter Bourguignion

Our Winter Vegetable Bourguignon is comfort food at its very best. Crammed with honey roasted vegetables, golden beets, puy lentils & hazelnuts and enveloped in a rich red wine sauce, it is sure to feature on your regular winter rotation. Serves 6

• 1kg Carrots, Celeriac, Sweet Potato & Parsnip                                  
• 10g Rosemary & Thyme                                
• 60g Honey
• 60g Butter                                  
• 60ml Olive Oil                               
• 30g Cooked Beetroot                                                                      
• 6 Baby Carrots (yellow & orange if you can source them)                      
• 30g Puy Lentils                                                                                  
• 5g Toasted Hazelnuts                                                                         
• 3 Slices of Shaved Candy Beetroot                                                           
• 250ml Red Wine                           
• 250ml Port                                    
• 2 x Bay Leaf                                 
• A Dozen Black Peppercorns                
• 10 x Sprigs of Thyme                                
• 250ml Vegetable Stock                
• 3 tbsp Corn Flour         
• 50ml Balsamic Glaze 
• Tsp Brown Sugar
• Salt & Pepper to taste

Reduce the port and red wine by half in a large pan with one of the bay leaves, half of the thyme & peppercorns. Add the vegetable stock and bring to simmer. Add the corn flour & balsamic glaze and mix well. Season with salt, pepper & brown sugar to taste.

Meanwhile, peel & dice the carrots, celeriac, sweet potato & parsnip. Sauté with honey, olive oil, butter & herbs until tender. Sprinkle with chopped parsley and season to taste.

Next, cook the lentils in salted boiling water with the remaining bay leaf & thyme until tender. Strain and mix with the sautéed vegetables. Peel the baby carrots and cook in salted boiling water until tender then strain and leave to rest.

In a pre-heated oven (140C), roast the hazelnuts for 30 - 45 minutes until golden in colour. Leave to cool and crush into pieces. 

To assemble the dish, pour the red wine sauce into bowls and carefully place the sautéed vegetables on top. Garnish the dish with the baby carrots, shaved beetroot & roasted hazelnuts.